German Sourdough Rye Bread (Roggenmischbrot)

Name: German Sourdough Rye Bread (Roggenmischbrot)
Yield: 4 servings
Cuisine: American
Ingredients: *** Rye Sourdough ***; 175 g Rye flour; 175 g water (175 ml); 18 g rye sourdough starter; *** Wheat Flour Biga ***; 175 g white bread flour; 175 g water (175 ml); 2 pinches dry yeast or 0.2 g fresh yeast; *** Main Dough ***; 175 g rye flour; 60 g spelt flour; 12 g barley malt or molasses (optional); 12 g salt; *** Optional Mix-in ***; 50 g dry figs (2 large, chopped up); 40 g choppped walnuts

Felice @morinoko

Connecticut, United States

Maybe on of the most common breads in Germany - this one is heavy, hearty and packed with flavor. The bread has a longer shelf life than others, and you can probably eat it for 4-5 days after baking - if it lasts that long before disappearing ;) You will need some rye sourdough starter/mother (see my "how to make rye sourdough starter" recipe if needed) and time to let the bread rise for several hours. It is well worth it. (photos for the final steps coming soon!)

Pre-dough rise time: 16-20 hours
Kneading time: 15-17 minutes
Second rise time: 90 minutes
Shape & final rise: 35 minutes
Bake time: 55 minutes

Felice @morinoko

Connecticut, United States

Pre-dough rise time: 16-20 hours
Kneading time: 15-17 minutes
Second rise time: 90 minutes
Shape & final rise: 35 minutes
Bake time: 55 minutes

Saved

Ingredients

4 servings

*** Rye Sourdough ***
175 gRye flour
175 gwater (175 ml)
18 grye sourdough starter
*** Wheat Flour Biga ***
175 gwhite bread flour
175 gwater (175 ml)
2 pinchesdry yeast or 0.2 g fresh yeast
*** Main Dough ***
175 grye flour
60 gspelt flour
12 gbarley malt or molasses (optional)
12 gsalt
*** Optional Mix-in ***
50 gdry figs (2 large, chopped up)
40 gchoppped walnuts

Saved

Steps

1

Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours.
2

Mix the ingredients for the wheat flour Biga in a separate bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough.
3

After 20 hours, mix together the 2 pre-doughs.
4

Then mix in the rest of the ingredients for the main dough.
5

Remove from bowl and knead on a floured surface.
6

Knead for 15-17 minutes until smooth.
7

If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.
8

Form into a ball, return to a large bowl and let rise for 90 minutes.
9

Shape into a round boule or oblong loaf. Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes.
10

While the bread is rising in step 9, preheat oven to 250°C/500°F. Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this)
11

After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places.
12

Put in center rack and pour in some boiling water into the pan so it steams up.
13

Bake at 250°C/500°F for 10 minutes, then remove the steam tray, lower temperature to 190°C/375°F and continue baking another 45 minutes. (total time is 55 min.)
14

Remove and let complete cool on a rack.

Saved

Cooksnaps

Saved

Felice @morinoko

on July 14, 2015 06:57

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_